Lights Camera Cook!: Smoked Wild Alaskan Teriyaki Salmon with “Warm Spring Roll Slaw”

This Month's Recipe
Smoked Wild Alaskan Teriyaki Salmon with
“Warm Spring Roll Slaw”

4	Wild Alaskan Salmon fillets, skinned and all pin bones removed
	SAVU Smoker bag — make sure it is the one to be used for smoking fish
½	Teaspoon each of salt and pepper to season salmon
1	Cup of Big Acres all natural Teriyaki sauce
1	Bunch of scallions white and green parts, cut on the bias for garnish
1	Teaspoonful toasted sesame seeds for garnish

Preheat your outdoor or indoor grill on a high heat. Season the salmon fillets with salt and pepper. Put your salmon fillets in smoker bag, and carefully seal tightly. Close the hood of the grill, and allow salmon to smoke (un-disturbed for approximately 20 minutes. In a small DRY skillet over high heat, toast the sesame seeds, shaking constantly to avoid burning. Carefully open smoker bag, and remove salmon fillets to serving plate(s). Drizzle the Big Acers Teriyaki sauce on top of each fillet, reserving a little extra for dipping. Garnish Salmon with the scallions and sprinkle toasted sesame seeds on top.

Warm Spring Roll Slaw

1	Bag of pre-washed Angel Hair slaw mix (found in the produce department where bagged salads are located
1	Bag of pre-cut matchstick carrots, or (2) carrots that have been washed, trimmed, and finely julienned.
2	Tablespoons of vegetable oil
1	Bunch of scallions, white and greed parts, finely chopped
¼	Cup honey
3	Tablespoons of cider vinegar
3	Tablespoons of pickled ginger (found on the Asian foods isle)

Combine the honey and the cider vinegar in a small bowl and carefully combine with a fork. Put a non-stick skillet over a medium high heat, and add the oil.